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SCHALLER & WEBER, LANDJAGER
For centuries German hunters and adventurers have set off with landjäger in their pockets. This smoked and cured meat traveled well and provided sustenance and energy when it was most needed. That’s how it got its name, the hunter’s meat. Today, landjäger still provides the perfect boost of energy for your outdoor adventure, which is why we call it the #survivalsnack. For those who want great taste and the comforts of home, the landjäger pairs perfectly with your charcuterie board.Each pair conveniently fits in your pocket and supplies 13 grams of protein when your body wants it most. Given the history of Landjäger it’s clear to see why they are adventure fuel as old as adventure itself. Available in 2-ounce retail pack and 10-ounce bulk packs.
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LA ESPANOLA SLICED CHORIZO BLANCO SAUSAGE
Chorizo Blanco is cured sausage made with premium pork loin, garlic and other spices. A slow aging process acquires its characteristics aroma and flavor. Exactly like the Chorizo Soria however no paprika is used. Similar to the Italian soprassatta, this sausage is a permanent participant in Spain’s tapa scene.
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IL PORCELLINO, SPANISH CHORIZO
A Spanish Style Salami seasoned with Pimenton Smoked Paprika, Garlic and Oregano
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TEMPESTA, NOSTRANO (PINK PEPPER SALAMI)
Nostrano is made with Berkshire Pork, pink peppercorns wine and garlic. Nostrano is a very unique tasting salami, initially starts with floral notes and works into a great pepper finish.
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SCHALLER & WEBER, BLACK FOREST HAM
Our natural shape Black Forest Ham is made with the recipe Ferdinand Schaller used when he introduced the style to America, but the uncommon shape also has a delicious impact on the finished product. With more surface area on this ham, there is more exposure to smoke during the smoking process, giving the ham a darker color. The smaller size also allows the smoked flavor to penetrate deeper into the meat so the flavors become much more intense. Finally, the shape alone is sure to make Schaller & Weber Natural Shape Black Forest Ham stand out at any deli counter.
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SILVA, PORTUGUESE LINGUICA SAUSAGE
Silva’s award winning Linguica is still made with the traditional Portuguese recipe that began the company in 1967. Using a blend of wine vinegar, various spices, and Silva€™s unique Hickory smoke processing has made this sausage one of our top sellers. Silva’s Linguica has a milder flavor and can be enjoyed in a variety of dishes, breakfast, lunch, or dinner.
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BUONGUSTO DRY SALAMI
This salami consists of fresh pork, garlic, black pepper, and red wine. Once the paste is created it is placed into natural hog casings imported from Europe. When fully aged this item is a perfect match for artesian breads and cheeses.
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MOLINARI & SONS, FINOCCHIONA
All pork salame with whole fennel seed; dry cured. Great for a antipasto dish.
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FERMIN, CHORIZO IBERICO
ALL NATURAL. GLUTEN FREE. LACTOSE FREE.NO NITRATES OR NITRITES ADDEDA unique product, juicy, flavorful and seasoned with natural spices.This chorizo has been made from the bestcustof the free range Iberico acorn-fed pig, an original breed from Spain.During the Montanera season (from October throughFebruary), this pig doubles its weighteating acorns and grass. Making it the finestand most prestigious pig in the world.
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TEMPESTA, TARTUFO SALAMI
This is our truffle salami that is seasoned with black truffle salt, minced black truffles, and black Tellicherry pepper.
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IL PORCELLINO, CALABRESE SALAMI
A Calabrian Style Salami Seasoned with both Sweet and Dry Vermouth, Calabrian Chile Powder, Paprika and Hot Calabrian Chile Flakes.
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IL PORCELLINO, NDUJA
A spicy, spreadable Calabrian style salami that is both high in fat content, and packed full of heat from Calabrian chiles available in retail size. Inspired by the traditional salami of Calabria, this one is a true winner!
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COLUMBUS, DRY SALAMI
Using a complement of spices, full-bodied wine and select cuts of pork, our Italian Dry salame brings out the richness and aroma unique to this slow-cured specialty meat. It is an Italian classic with a San Francisco twist. There`s no limit to how you can enjoy it -in an antipasto, chopped into a salad, piled on a sandwich, popped straight into your mouth. Delicious.
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MASTRO, CALABRESE, HOT
Calabrese is named after a region in Southern Italy. This coarsely ground pork salami for sandwiches and antipasto is mildly hot, due to a generous addition of red pepper flakes. Made in Canada to exact Italian specifications, it is pressed into a flat shape during curing. This pressing not only gives Calabrese its characteristic shape, it also gives it a wonderfully firm texture.
